Red Quinoa

Why eat red, black or white? Many articles debate this at great length. Almost all come to the same conclusion that the only difference (between the options) is to choose which color makes a prettier plate for dinner.

And it is true, red quinoa and black can make green and yellow veggies “pop” on the plate! But the often stated conclusion that white (and for that matter all quinoa) are the same isn’t quite true. Not only does taste vary between white (or golden) options, red and black might just be the best option.

Research has been showing that the more color in your food means more good stuff for your body. And in this case it appears that quinoa with color has about 15% of your “daily requirements” for riboflavin.

Not sure you should care about Riboflavin? Otherwise known as Vitamin B 2, this important vitamin often helps keep the painful red tongue, cracked lips, itchy bloodshot eyes, and cracking mouth corners away. It is also believed that a deficiency of Riboflavin effects the blood and the ability to absorb much needed iron for your body resulting in a cascading of potential evil issues.

Now should you go out and only eat red or black quinoa? No, of course not. You get vitamin B2 from many food sources including dairy, eggs, green leafy veggies, nuts and legumes.

Keep in mind that Quinoa is fibre healthy, has iron and magnesium and antioxidants. It is a complete protein (amino acid rich) and is a great food for gluten free, vegan eaters. Because it is such a superfood you should make sure it works for you.

But the very best reason to eat this seed (not a grain) is that it as easy as boiling water! The very basic, basic cooking instructions is this. 1 part quinoa to 2 parts water. Boil water, then rinse quinoa to remove the natural saponin (natures bug repellant), add quinoa to pot and then simmer covered for about 15 minutes. Wait for the seed to unfurl and it's ready!

Remove from heat and let sit covered for 5 minutes, fluff with fork and make a dish. It works well with just about anything, from pastas sauce to veggies and protein.